cut as much of the log as you want into small cubes (the originator of this recipe uses LOTS... pepperoni in every bite!)

spread into oven safe dish. Top with sliced pepperoni.

bake @ 350 for 20-25 minutes or until heated through.

the guy who made this recipe uses bagel pieces to dip, but i find the dip a little too thick for soft bread, it's hard to pick up the pieces of pepperoni. i serve with pita chips or plain salted bagel chips, hard crunchy chips work better with the consistency.

Boil and then shred the chicken. Mix all ingredients (including chicken) with a mixer (you can use a spoon, but it is a slow/painful process). Place in tin and back at 350 degrees until it feels warm throughout. Serve with tostitos, fritos, or whatever else you fancy.

In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth.

Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.

In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy.

Whisk in the melted chocolate until it is well combined.

Chill, covered, until it is firm, at least 1 hour.

To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. (the mixture is REALLY messy, so spray your hands with cooking spray or wear non-latex gloves - the kind without the powder, please.)

Roll the finished truffles in the sifted cocoa powder, set them on to a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes.

The truffles can be stored in an airtight container in the refrigerator for up to 3 days.

To prepare glaze, heat oil in large saucepan on high. Add bacon and saute until almost done. Add onion, jalepeno, and garlic and saute until soft (careful not to burn the garlic). Add remaining ingredients and simmer on low 10 minutes. Remove from heat. Marinate steaks in the glaze for 2-4 hours. Then remove steaks from marinade and season with salt and pepper. If you're grilling, brush the steaks with the left over marinade. If cooking in the oven, sear steaks in 1 tbsp. vegetable oil for 2 minute per side. Transfer to a oven safe dish, and pour remaining glaze over steaks and cook an additional 15-20 minutes to desired doneness (depending on the thickness of your steak).

Directions:Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions. For various flavors, add to the food processor:

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees F.

if you like meatloaf, i have a recipe for you i think you'll love. i make it with the meatloaf mix but of course you could substitute that for any ground meat you like. the sauce you make from the drippings compliments it so well too. i'll have to try to remember to post it for you.

This recipe is a great option for those times you want to make guacamole but can only find hard, unripened avocados. The puréed peas absorb all the Tex-Mex flavors of the cilantro, lime juice and hot sauce, so most guests won't even guess the main ingredient.

Directions:Bring large pot of salted water to a boil. Add peas, and cook 15 minutes. Drain, and rinse under cold water. Purée in food processor, then press through medium-meshed sieve with back of ladle to separate skins from purée. Then combine pea purée and remaining ingredients in medium bowl. Let stand 30 minutes to develop flavors. Serve with tortilla chips or other Mexican dishes! Makes roughly 2 cups!